Shakshuka Bowl Poached Eggs

Bring the vibrant flavors of the Middle East to your kitchen with this Shakshuka Bowl. This hearty vegetarian dish combines tender poached eggs with a robust sauce of tomatoes, bell peppers, and warming spices. It is a visually stunning meal that is as satisfying as it is colorful, perfect for any time of day.

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Whether you are serving it for a family breakfast or a cozy dinner, the magic of Shakshuka lies in its simplicity. The aroma of sautéed onions and garlic mixed with earthy spices sets the stage for a meal that feels both exotic and deeply comforting.

Ingredients

• 1 large onion, finely chopped
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3 garlic cloves, minced
• 2 cups baby spinach (optional)
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon ground coriander
• ¼ teaspoon cayenne pepper (optional)
• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon sugar
• Salt and black pepper, to taste
• 4–6 large eggs
• ¼ cup fresh cilantro or parsley, chopped
• ½ cup crumbled feta cheese (optional)
• 4 pita breads, warmed

Instructions

Step 1

Heat olive oil in a large skillet over medium heat. Add onion and cook for 3 minutes until softened.

Step 2

Add bell peppers and jalapeño (if using); cook for 5 minutes until the vegetables are tender.

Step 3

Stir in garlic, cumin, paprika, coriander, and cayenne. Cook for 1 minute until fragrant.

Step 4

Pour in the crushed tomatoes and add sugar, salt, and black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the sauce thickens.

Step 5

Add spinach and cook until wilted, about 2 minutes (if using).

Step 6

Make small wells in the sauce with a spoon and crack eggs into each well.

Step 7

Cover the skillet and cook for 6–8 minutes, or until egg whites are set but yolks remain runny.

Step 8

Remove from heat. Garnish with cilantro or parsley and feta cheese if desired.

Step 9

Serve immediately with warm pita bread for dipping.

Zusatztipps für die Zubereitung

To ensure the best results, use a large skillet with a tight-fitting lid to trap the steam, which helps the egg whites set perfectly while leaving the yolks runny. If the sauce becomes too thick while simmering, you can add a splash of water to reach your desired consistency before adding the eggs.

Varianten und Anpassungen

For a vegan version, omit the eggs and feta and add chickpeas or tofu for protein. You can also adjust the spice level by adding more or less jalapeño and cayenne pepper. If you want a more robust flavor, try adding crumbled chorizo or goat cheese instead of feta.

Serviervorschläge

Shakshuka is best served immediately right out of the skillet. Accompany the dish with warm pita bread for dipping into the rich tomato sauce and runny yolks. It also pairs wonderfully with a side of labneh or thick Greek yogurt to balance the heat.

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This Shakshuka Bowl is more than just a meal; it is an experience of textures and aromatic spices that invites everyone to the table. Grab a piece of warm pita and dive into this Mediterranean delight.

Recipe FAQs

→ What is shakshuka?

Shakshuka is a Middle Eastern and North African dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic. It's typically served for breakfast but enjoyed any time of day.

→ How do I know when the eggs are done?

Cook covered for 6-8 minutes until the whites are completely set but the yolks remain runny. Gently shake the pan—if the whites jiggle but yolks stay firm, they're ready.

→ Can I make this ahead?

The sauce can be made up to 2 days ahead and refrigerated. Reheat gently, then make wells and add fresh eggs just before serving.

→ What can I serve with shakshuka?

Warm pita bread is traditional for dipping. You can also serve with crusty bread, rice, or a side of labneh or Greek yogurt to balance the spices.

→ How do I adjust the spice level?

Reduce or omit the jalapeño and cayenne for a milder version. For more heat, add extra jalapeño, increase cayenne, or include harissa paste in the sauce.